Gingersnap Brown Ale

Ginger During Boil: Pull about a cup of wort and steep 2oz of grated ginger. Add back at 5 minutes.

Bottling tinctures: In order to dial in my flavors, I used 3 tinctures at bottling time. Since these can be added to taste I didn't measure exactly how much went in, but I made:

• Grated ginger tincture
  
• Lemon peel tincture (trying to capture lemon frosting flavor, but I'd consider this one optional)
  
• Cinnamon/clove/nutmeg tincture
  
  Flavor: While I think this recipe still needs tweaking, it evokes the flavor of ginger snap cookies and was well received by tasters.
  
  Issues: The biggest issue I've had with this recipe is that it has not carbonated well in bottles. I wonder if this has something to do with ginger inhibiting the yeast? It has come out carbonated, but well below my target. I'm looking forward to trying this from a keg.
  
  Ideas:
  
• The spice tincture was added because I did not feel that enough spice flavor came through from the boil. You could try adding more spices, but it's going to be easier to get the exact flavor profile you want with the spice tincture.
  
• Adding lactose would be an interesting test since the beer is not particularly sweet
  
• I think the grain bill could use some flaked oats